Chipotle-Lime Shrimp Dinner
1 SERVING 383 cal., 17g fat (8g sat. fat), 168mg chol., 649mg sod., 37g carb. (3g sugars, 5g fiber), 25g pro. PREP 15 min. COOK 25 min. SERVES 4
Ingredients 1/3 cup lime juice 1⁄4 cup unsalted butter, melted 1 tsp. ground chipotle pepper 1 tsp. sea salt, divided 1 lb. uncooked shrimp (16-20 per lb.), peeled and deveined 11⁄2 lbs. baby red potatoes, cut into 3⁄4-in. cubes 1 Tbsp. extra virgin olive oil 1⁄2 lb. fresh asparagus, trimmed 1⁄2 lb. Broccolini or broccoli, cut into small florets 2 Tbsp. minced fresh cilantro Lime wedges
- Combine lime juice, melted butter, chipotle and 1⁄2 tsp. sea salt. Toss shrimp with half the lime juice mixture; set aside.
- Toss potatoes with oil and remaining 1⁄2 tsp. salt; add to Crisper Tray. Slide the Crisper Tray into Shelf Position 4. Slide the Griddle Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 400° and set the timer to 30 minutes.
- Toss asparagus and Broccolini with remaining half of lime juice mixture. When there are 15 minutes left on the timer, drain shrimp, discarding extra liquid; add to Crisper Tray on top of potatoes. Place vegetables on the Griddle Plate. Cook until shrimp turn pink and vegetables are tender, 10-15 minutes. Sprinkle with cilantro and serve with lime wedges.
Eric’s Tip: To peel and devein shrimp, pull legs and first section of shell to one side. Continue pulling the shell up around the top and to the side. Pull off shell by tail if desired. Remove black vein running down the back of the shrimp by making a shallow slit with a paring knife along the back. Rinse the shrimp under cold water to remove the vein.